Mushroom & Bacon Risotto

If you follow me on Instagram, you might have seen that my favorite food is risotto. I always keep a stash of chicken stock and arborio rice on hand in case I'm not sure what to make for dinner. Then I'll see what fresh ingredients I have in my fridge and go from there. I have a few different risotto recipes I like to make, like this butternut squash and sage risotto which is a staple during the winter months, but this mushroom and bacon risotto is great all year round.

Ingredients:

1 tbsp unsalted butter

1 cup of arborio rice

5 crimini mushrooms

1 red onion

2 cloves of garlic

4 cups of chicken stock

2 pieces of thick cut bacon

Steps:

Dice the mushrooms, garlic and onion. Set aside.

Cut the bacon into thin pieces. Cook in a large pan over medium heat.

Remove the bacon and set aside.

Keep the bacon fat in the pan and add 1 tbsp of butter.

Once the butter has melted, add the mushrooms, garlic and onion.

Saute for 5 minutes, until the onion is translucent and the mushrooms are golden brown.

Add the rice and coat in the butter, stirring for 1-2 minutes.

Reduce heat to a simmer and add in 1 1/2 cups of chicken stock. Stir continuously until the liquid is absorbed, about 5-7 minutes. Add an additional 2 1/2 cups of chicken stock and stir until the liquid is absorbed.